Puff Pastry Brioche

Indulge yourself in the exquisite world of baking with the delightful Puff Pastry Brioche. This recipe is the epitome of luxury and decadence, combining a sumptuous laminated dough with a rich custard filling and poached lemons. The layers of flaky pastry, creamy custard, and tangy lemon create a symphony of flavors and textures that will transport your taste buds to a whole new level of enjoyment. Imagine biting into a buttery, golden pastry that shatters delicately with each bite, revealing a velvety smooth custard with hints of vanilla. The zesty poached lemons add a refreshing contrast, balancing out the richness of the brioche and adding a burst of citrusy goodness. This intricate combination of sweet and tangy flavors is a true delight for the senses. Prepare to be mesmerized as you watch the creation of this masterpiece unfold in Chef Bruno Albouze's expert hands. His meticulous techniques and creative twists on classic recipes will inspire you to elevate your baking skills and impress your friends and family with this exquisite Puff Pastry Brioche. Get ready to embark on a culinary journey like no other as you explore the magic of puff pastry, custard, and poached lemons coming together in perfect harmony. Join Chef Bruno Albouze and unlock the secrets to creating this show-stopping dessert that will leave everyone craving for more.

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Brioche dough

In your stand mixer fitted with the paddle attachment, mix all ingredients together for about 2 minutes on medium-low speed. Scrap down the sides of the bowl, and mix again for a minute, or until homogenized. Unlike regular brioche dough, puff pastry brioche (Brioche feuilletée) does not need to be mixed through. Indeed, gluten will develops during the laminating process. After mixing, shape dough into a rectangle, wrap up and plastic wrap and let rest for 2 hours in the refrigerator. Then, place dough in the freezer for 15 min on each side before laminating.

Butter Slab/Block

To turn room temperature butter into a 6''/15cm slab, place butter between 2 sheets of parchment paper. Square it off, flip and form a slab with your rolling pin; chill. Leave out for 20 minutes before using (Butter slab temperature should be around 60°F/15ºC).

Folding/Laminating

Flour work surface and dough. Roll out dough twice longer than the butter slab, keep the same width though. Place butter on the first half, and enclose. Seal and roll out into a 7X22-inch/18X56cm rectangle. Fold the dough into three parts, start by folding the right third over then the left third. Make sure the edges are sealed and regular. Flatten out pastry into a 8X11-inch/20x28cm slab. Wrap up and let pastry rest in the refrigerate for 30 minutes. Repeat this step twice (3 single turns/Tour simple). Refrigerate puff pastry dough for 2 hours before moving to the next step.

Shaping Brioche

Flour work surface and roll out dough into 10X16-inch/40X26cm rectangle. Split in half lengthwise. Moisturize one half with a light brush of water, and superimpose – roll out to seal, and cut in 2 portions; chill for 30 minutes to rest. Roll out each portion into two 3.25X18-inch/8X46cm strips. For better handling, don't hesitate to freeze dough for a few minutes between steps. Roll out puff pastry scraps, or pie dough. Prick pastry with a fork and line up bottom pan with. This will strengthen the bottom of the cake, and refrigerate. Brush bottom pastry with some water, and fold brioche dough accordion-style back and forth inside pan. Cover brioche with plastic wrap and let proof for about 3 hours.

Pastry Cream

Bring milk, and vanilla to a boil. Separately, mix egg yolks, sugar and starches together. Temper yolk mixture with a third of hot milk. Transfer mixture back to the saucepan whisking swiftly – bring custard to a boil and continue to cook for 2 minutes whisking constantly. Remove from the heat and add butter. At this juncture, pastry cream can be blended. Since we are making a small quantity, transfer custard in a narrower container; mix using an immersion blender. In order to cool custard faster, transfer onto a frozen baking tray lined with plastic wrap. Cover with another sheet of plastic film in contact – let cool and refrigerate. Beat custard before using, and add chopped poached lemons.
Once brioche is proofed, preheat oven to 350ºF/180ºC. Carefully fill up brioche cavities with pastry cream. Sprinkle some pearl sugar on top if desired.

Baking

Bake for about 45 minutes for regular size pan and 60 minutes if using the long pate terrine mold. After baking, luster cake with simple syrup, apricot preserve, or syrup from your poached lemons, or oranges. Let cool for 20 minutes; un-mold and dot brioche with hazelnut praliné spread if desired or Nutella. Let stand an hour before enjoying.

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